HACCP标准体系在食用螺旋藻粉生产过程风险因子防控中的应用

Application of HACCP standard system in the prevention and control of risk factors in the production process of edible spirulina powder

中文关键词:  螺旋藻粉  加工工艺  危害分析与关键控制点  食品安全

英文关键词:spirulina powder  processing technology  hazard analysis and critical control point  food safety

中文摘要:

      目的 基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法 根据危害分析和关键控制点(hazard analysis and critical control point, HACCP)体系原则分析生产过程中可能出现的问题, 对各个环节进行危害分析并制定预防控制措施, 对螺旋藻粉进行生物、物理、化学等方面的风险分析后, 依据关键控制点(critical control point, CCP)判断树, 对生产工艺的各个环节进行判断。结果 确定了5个关键控制点, 即CCP1–原辅料接收、CCP2–藻种接种、CCP3–养殖管理、CCP4–滤藻及清洗、CCP5–喷雾干燥, 每一项关键控制点至少制定了一个关键限值, 以消除其显著危害或将危害降低至可接受水平。结论 螺旋藻的生长方式特殊, 在生产过程中应严格执行HACCP体系, 可以保证螺旋藻粉的质量和安全, 为消费者的健康饮食提供保障。

英文摘要:

      Objective To analyze the risk factors in the production process of edible spirulina powder based on the market safety needs of edible spirulina powder and propose preventive and control measures. Methods According to the principles of hazard analysis and critical control point (HACCP) system, the problems that may occur in the production process were analyzed, the hazard analysis of each link was carried out and the prevention and control measures were formulated, and the biological, physical and chemical risk analysis of spirulina powder was carried out, and each link of the production process was judged according to the critical control point (CCP) decision tree. Results Five critical control points were identified, namely CCP1–raw material reception, CCP2–algae seed inoculation, CCP3–culture management, CCP4–algae filtration and cleaning, and CCP5–spray drying, and at least one critical limit was established for each critical control point to eliminate the significant hazard or reduce the hazard to an acceptable level. Conclusion The growth mode of spirulina is special, and the HACCP system should be strictly implemented in the production process, which can ensure the quality and safety of spirulina powder and provide a guarantee for consumers’ healthy diet.